Best 3 Carrot And Cranberry Muffins Recipes

Carrot and cranberry muffins are a delectable treat that combines the natural sweetness of carrots with the tartness of cranberries, resulting in a moist, flavorful muffin perfect for breakfast, brunch, or as a snack. These muffins are not only delicious but also packed with nutrients, making them a guilt-free indulgence. With their vibrant orange hue and bursts of red from the cranberries, these muffins are sure to brighten up your day. The recipe is easy to follow and can be adapted to suit different dietary preferences, making it a versatile addition to any recipe collection. Whether you're a seasoned baker or just starting, these carrot and cranberry muffins are sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT AND CRANBERRY MUFFINS

Carrot and Cranberry Muffins image

I wanted a healthy breakfast muffin option that wasn't dry! The carrots give this such a delicious and moist texture. A lot can be added or left out of this recipe depending on taste and personal preference; popular options to include are raisins, ground nuts, or chocolate chips.

Provided by briatherese

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h10m

Yield 12

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon chia seeds
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup unsalted butter, room temperature
½ cup brown sugar, or to taste
¼ cup white sugar, or to taste
1 egg
1 banana
2 cups grated carrots
1 tablespoon grated orange zest
¾ cup cranberries, or more to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl.
Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture.
Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 33.6 g, Cholesterol 34 mg, Fat 8.4 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 254 mg, Sugar 15.5 g

MINI CARROT CRANBERRY MUFFINS

Mini Carrot Cranberry Muffins image

A great Canadian Living recipe that I adapted a bit to lighten it. Moist mini muffins with lots of dried cranberries.

Provided by Redsie

Categories Quick Breads

Time 22m

Yield 36 mini-muffins, 36 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups flour
1 1/4 cups whole wheat flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
2 eggs
1 1/2 cups shredded carrots
1 cup low-fat milk
3/4 cup low-fat vanilla yogurt
1/3 cup vegetable oil
3/4 cup dried cranberries

Steps:

In large bowl, whisk together both flours, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
In separate bowl, beat eggs; stir in carrots, milk, yogurt and oil. Pour over dry ingredients; sprinkle with cranberries and stir just until moistened.
Spoon into greased or paper-lined mini-muffin cups, filling to top.
Bake in centre of 350F oven until tops are firm to the touch, about 12 minutes.
Let cool in pan on rack for 5 minutes; transfer to rack and let cool.

Nutrition Facts : Calories 73.8, Fat 2.6, SaturatedFat 0.5, Cholesterol 12.3, Sodium 97.3, Carbohydrate 11.2, Fiber 0.9, Sugar 4.3, Protein 1.9

CRANBERRY-CARROT MUFFINS

Cranberry-Carrot Muffins image

Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.

Provided by Food Network

Categories dessert

Time 55m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
Zest of 1 orange
1/2 cup leftover cranberry relish
2 tablespoons Demererra or granulated sugar, for sprinkling

Steps:

Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.

Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your muffins.
Grate the carrots finely. This will help them distribute evenly throughout the batter and prevent them from becoming too chunky.
Be careful not to overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly without overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent them from breaking.

Conclusion:

Carrot and cranberry muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. Try adding different spices, such as cinnamon, nutmeg, or ginger, to the batter. You can also use different types of nuts, such as walnuts, pecans, or almonds. No matter how you make them, carrot and cranberry muffins are sure to be a hit!